Description
This Pumpkin Crumb Coffee Cake is a moist, spiced treat perfect for autumn mornings or any cozy occasion. It features a tender pumpkin-infused cake base topped with a sweet, cinnamon-spiced crumb topping and finished with a smooth vanilla icing drizzled over the warm cake for added richness.
Ingredients
Units
Scale
Crumb Topping
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 cup (4 Tablespoons; 56g) unsalted butter, cold
Pumpkin Coffee Cake
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (230g) pumpkin puree
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (120ml) canola or vegetable oil (or melted coconut oil if you prefer)
- 1/4 cup (82g) pure maple syrup
- 1/4 cup (60ml) milk
Vanilla Icing
- 1 cup (120g) confectioners’ sugar
- 2 Tablespoons pumpkin spice coffee creamer, half-and-half, or milk
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9-inch square or 9-inch springform baking pan (or any 2.5 quart baking dish) with nonstick spray, ensuring the pan is evenly coated to prevent sticking.
- Make the Crumb Topping: In a medium bowl, whisk together flour, brown sugar, and ground cinnamon. Cut in the cold unsalted butter using a pastry blender or fork until a crumbly mixture with clumps forms. Set aside this crumb topping mixture.
- Prepare the Cake Batter: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. In a separate medium bowl, whisk the pumpkin puree, brown sugar, oil, maple syrup, and milk together until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be thick; avoid over-mixing to keep the cake tender.
- Assemble the Cake: Spoon or pour the batter into the prepared pan and spread evenly to create a smooth surface. Evenly sprinkle the crumb topping over the batter and gently press it down slightly to adhere.
- Bake the Cake: Bake the cake for 30-35 minutes. Check doneness at 30 minutes by inserting a toothpick into the center; it should come out clean or with a few moist crumbs. If not done, continue baking for up to 5 more minutes, then check again.
- Prepare the Vanilla Icing: While the cake bakes or cools slightly, whisk together confectioners’ sugar, pumpkin spice coffee creamer (or half-and-half or milk), and vanilla extract until smooth. Add a little extra creamer/milk if needed to thin the icing to desired consistency.
- Serve: Drizzle the vanilla icing over the warm or cooled cake. The cake is best served warm but is wonderful at room temperature as well.
- Storage: Cover any leftover cake tightly and store it at room temperature or in the refrigerator for up to 3 days to maintain freshness.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- For dairy-free options, substitute milk with a plant-based milk and use melted coconut oil instead of canola or vegetable oil.
- Do not over-mix the batter to ensure a tender crumb.
- The spices (nutmeg, cloves, ginger) can be adjusted based on personal preference or omitted if unavailable.
- The cake can be stored in an airtight container at room temperature or refrigerated, but bring to room temperature or lightly warm before serving for best taste.
Nutrition
- Serving Size: 1 slice (1/9 of cake)
- Calories: 320
- Sugar: 24g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg
